I love living in Southern California. It’s not too cold, and it’s not too hot. It’s like somewhere that Goldilocks would like to live. We had a little bit of rain last night, and that gives me and excuse to make soup!
I wanted to make a healthy and hardy soup. It’s Friday, and in our house, we don’t eat meat on Fridays. We eat vegetarian or fish. Tonight, we’re going to have our Yoghurt Lentil Soup with Fish and Chips, so we’ll be a little British and a little Armenian. Why not? It’s good for you!
It had been so hot lately in Los Angeles, and even though the day promised to be only in the high 70’s, I still did not want to heat up the house. It was also Friday, which in our house, means no meat. We had some left over grilled sweet peppers that I wanted to use, and some remnants of other vegetables. My friend, Amber, had planted a basil plant I had brought home into two larger containers, and they had plenty of leaves to go with my vegetables. So, what kind of good, cool salad could I make and still have the protein that our bodies require? Lentils were the perfect answer!
As I was checking out at my favorite store, the Adams Supper Market in Glendale, I mentioned my plan to the cashier, and said I would be back later to get some nice crusty bread to go with it if I didn’t have any at home. As it turned out, I did have bread at home, but by the time I discovered I didn’t have any butter, Adams Supper Market was already closed. No problem, Olive Toast to the rescue!
It’s a recipe for a cool, protein rich salad on a hot day.
We have Lenten Soup Supper at our church during Lent, and I went last year, but this year, I wanted to try my hand at lentil soup. So, I went to the local Armenian store, and looked for lentils.
There were two kinds, red and yellow/brown available, and I did not know which was better, so I asked the proprietor what she used, and asked her how she made lentil soup. I was surprised when she said to add cilantro (with her pronunciation, I was surprised that I figured out that it was cilantro at all!), but happy because I really like that herb.
So, without further ado, is the recipe. I served it the garlic bread and it was a hit.
Recipe: Lentil Soup with Cilantro
1 tablespoon Olive oil
1 Onion chopped
1 Carrot chopped
1 Red pepper chopped
2 tablespoons Cilantro chopped
1/2 bag Small Lentils
2 teaspoons Chicken bouillon
3 cup Water
2 Small potatoes chopped
4 Small tomatoes cut in quarters
1 teaspoon Ketchup
1/2 cup Sour cream
Heat the olive oil in a large pot, then add the onion, carrot, and red pepper. Saute until the onion is translucent, then add the cilantro. Pick through the lentils, being careful to remove any sticks or stones. Combine the bouillion with the water and add that to the pot. Let simmer until the lentils are al dente, then add the potatoes. Simmer until the potatoes are almost done, then add the tomatoes and ketchup. Simmer until the potatoes and carrot are completely soft.